Sometimes you need a challenge. There are few things better than coming out victorious, when you have high doubts of success. Today, our challenge was French Macarons -- 1 "o," these are not the delicious coconutty macaroons you normally think of. These are the $2/piece fancy macrons that come in amazingly delicious flavors.
These macarons are the best of two worlds -- tiramisu and macaron. It's scary, and they were time consuming, but sometimes you need that challenge. Makes us a little better. Makes me a lot happier.
Special thanks to Emily Gomes and Katie Baranek for all the help!
Special thanks to Emily Gomes and Katie Baranek for all the help!
the cookie:
- 1 1/2 cups powdered sugar
- 2/3 cup almond flour
- 1 tsp instant espresso powder
- 3 egg whites, room temperature
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
the filing:
- 3/4 cup mascarpone cheese
- 6 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- cocoa powder for dusting
Now, preheat your oven to 350 degrees. Place the cookies sheets on the center rack of the oven and bake for 7 minutes. After 7 minutes, rotate the cookie sheet and bake for another 6 minutes (or until golden). Once done, let the cookies cool completely. THIS IS A MUST!
While the cookies cool, make the filling. Start by beating the mascarpone cheese at medium speed for about 1 minute or until smooth. Then add in the butter and vanilla extract. Beat everything for another minute or until well blended. Next, gradually add a 1/2 cup powdered sugar, beating for another minute until thick or spreadable.
When everything is nice and cool, match the same size cookies. Pipe or spread the filling on the flat side of one of the cookies. Top it off with the cookie match, sprinkle with a little cocoa, and VIOLA! You're done!
How you make it:
Start by lining two cookies sheet with parchment paper or foil.
Next, combine the powdered sugar, almond flour and espresso powder in a food processor. Pulse until you have a fine powder.
In an electric mixer, beat the egg whites at medium speed until foamy. Then add in the vanilla and white sugar. Beat for another 2-3 minutes at high speed, until stiff shiny peaks form. Sift the almond flour/powder sugar mixture and discard any large pieces. Then add half to the egg mixture. Stir the mixture with a spatula until combined (about 12 strokes). Then add in the remaining flour mixture and mix for another 15 strokes. Make sure not to over-mix!
Now you will be pipping the mixture to make the cookie halves! Start by attaching a 1/2 inch plain tip to piping bag, scoop the batter into bag pipe, and create 1-inch circles onto the prepared cookie sheets.
When you've finished pipping all of the mixture, tap cookies sheet on a flat surface to get rid of any air bubbles. Then set the cookies aside and let the macarons rest uncovered. Wait until the tops harden slightly. This typically takes about 30 minutes, depending on humidity. You want the batter to not stick when you touch it.
Now, preheat your oven to 350 degrees. Place the cookies sheets on the center rack of the oven and bake for 7 minutes. After 7 minutes, rotate the cookie sheet and bake for another 6 minutes (or until golden). Once done, let the cookies cool completely. THIS IS A MUST!
While the cookies cool, make the filling. Start by beating the mascarpone cheese at medium speed for about 1 minute or until smooth. Then add in the butter and vanilla extract. Beat everything for another minute or until well blended. Next, gradually add a 1/2 cup powdered sugar, beating for another minute until thick or spreadable.
When everything is nice and cool, match the same size cookies. Pipe or spread the filling on the flat side of one of the cookies. Top it off with the cookie match, sprinkle with a little cocoa, and VIOLA! You're done!
